Put 1/4 cup oil in a medium saute pan over medium heat. Add mushrooms, salt, pepper, and saute for about 5 minutes or until mushrooms have exuded most of their juices and are beginning to brown. Drain off excess oil and stir in broth. Simmer for 2 or 3 minutes. Remove from heat and keep warm.
Heat remaining oil in a large saute pan over medium high heat. When oil is very hot but not smoking, quickly dredge each chicken in flour and carefully place them into the pan. Brown remaining chicken pieces. When all chicken has been brown, drain the oil from the pan.
Return pan to medium-high heat and add butter. When butter has melted, return all chicken (with any juices) to the pan. Raise heat and pour in wine. Carefully ignite the wine and allow the flame to burn off. Add the mushrooms to the chicken. Season to taste with salt and pepper.
Remove chicken from pan and place on a warm serving plate. Bring mushrooms and sauce to a boil, scraping brown bits from the bottom of the pan. Taste and adjust seasoning. Pour sauce over chicken and serve.